Chocolate Chip Pumpkin Bread

3 cups sugar
1 cups vegetable oil
4 eggs
3⅓ cups flour
2 tsp baking soda
1½ tsp salt
1 tsp cinnamon
⅔ cups water
1 (15 oz) canned pumpkin
2 cups chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2.Grease 3 loaf pans and set aside.
3.In a mixing bowl beat sugar and oil on medium speed.
4.Add eggs and beat well.
5.In a separate bowl mix dry ingredients- flour, baking soda, salt and cinnamon.
6.Add dry mix and water alternately to the sugar mix beating on low speed.
7.Beat in canned pumpkin.
8.Add chocolate chips last.
9.Bake at 350 for 55 mins.
10.Cool in pans for 10 mins.
11.Remove from pans and let it cool.

I got this recipe from a Blogger that I follow called Mique and I found it interesting that I wanted to share with my friends. I will give this one a try myself.

Happy Baking! Bon Apetit!

img_4584

 

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The Joy of Cooking a Turkey

long-roast-turkey

Ingredients

1 turkey (15 lbs.), thawed if frozen
2 tablespoons of Salt
1 lemon
1 large onion
1 large celery stalk
3 large sprigs of parsley
1 large carrot
1/4 cup of Olive Oil
1 tsp Garlic powder
1 tbsp paprika
2 tbsp butter
1/2 cup of white wine

Preparation

1. Remove packaging. Remove the neck and giblets from both cavities of the turkey.

2. Wash the turkey, the neck and giblets in very cold water.

3. Rub the inside and outside of the turkey evenly with the salt.

4. Slice the lemon in half and rub the inside and outside of the turkey with the lemon half squeezing the juice as you rub.
Place the used lemon halves inside the cavity.

5. Place the butter underneath the chicken skin over the breast

6. Sprinkle the paprika, pepper and garlic powder evenly over the chicken leaving a small amount to marinate the cavity.

7. Place the neck and gizzards inside the turkey. Add the wine and remaining spices into the cavity to marinate.

8. Place the celery, onion and carrot inside the cavity.

9. Drizzle and rub the Olive oil over the Turkey.

10. Place in the refrigerator overnight or up to 48 hours before cooking.

11. Take the turkey out of the refrigerator at least 30 minutes before cooking.

Cook the turkey at 350 degrees for approximately three hours with the vegetables inside.

Times for cooking a turkey are variable so the best way of being certain a turkey is done is by using a thermometer. Insert the thermometer in the thickest part of the thigh; be sure not to touch the bone. When the thermometer reads 165 F the turkey is finished.

Happy Thanksgiving Day! Be thankful you have a kitchen to cook in. Be thankful you have food to eat! Be thankful you are surrounded by those you love!

Bon Apetit!

Taco Soup

taco-soup

 

Ingredients

1 Tbsp olive oil
3 cloves garlic, minced
1 lb. ground beef
1 packet taco seasoning
1 packet ranch dressing mix
1 28 oz. can tomatoes
1 15 oz. can kidney beans
1 15 oz. can black beans
1 cup can of corn  
¼ bunch fresh cilantro

Instructions
1.     Cook the minced garlic in a large pot over medium/high heat with one Tbsp of olive oil for 1-2 minutes. Add the ground beef and cook until thoroughly browned.

2.     Add the taco seasoning and ranch dressing mix to the browned meat and stir until they have dissolved in the meat juices. Add the can of diced tomatoes, black beans and kidney beans including all of the juices in the cans.

3.     Add the corn and about a handful of chopped cilantro leaves. Add one cup of water if desired. Stir well and heat through for 10 minutes. You can serve your Taco Soup with tortilla chips, sour cream, and cheddar cheese or by its self! The choice is yours…

 

At home this is one of the favorites. It’s usually good on colder days but as we are heading to the Autumn Season, I wanted to add it in. I hope you try it and like it.

 

Bon Apetite!

 

Chanfana

Chanfana

Ingredients

1 large onion, finely chopped 
1 large head garlic, cloves separated, peeled and bruised 
3 kg lamb shoulder, trimmed of excess fat, cut into large chunks 
rock salt 
white pepper 
dried bay leaves 
sweet paprika 
2 x 750 ml bottles red wine (or enough to cover the meat) 
80 ml olive oil 
1 bunch flat-leaf parsley

Instructions

Marinating time 4 hours

Scatter some of the onion in the base of a large casserole pot, followed by some garlic and a layer of lamb chunks. Sprinkle with rock salt, white pepper, a torn bay leaf and 1 teaspoon of paprika. Repeat the layers until all the lamb is used. Pour in red wine to cover the lamb. Cover the pot and leave to marinate for at least 4 hours, unrefrigerated.

Preheat the oven to 200°C. Check the wine level you may need to top it up as the meat soaks some up while marinating. Pour over the olive oil and place the stems of parsley on top. Cover with a tight-fitting lid or foil, making sure the pot is well sealed around the edges. Cook for about 45 minutes (or until you can smell the wonderful aroma), then reduce the heat to 180°C and cook for another 2¼ hours.

You can serve with potatoes or white rice and vegetables.

Enjoy! Bon Apetite!

 

 

Seafood Rice

1 ½ – (375ml) Cups of Tomato Sauce

2 ½ – (625ml) Fish Stock

8 oz – (250g) Shrimp, Squid, Clams, or Monkfish pieces all cleaned

1 – (250ml) Cup Rice

Salt and Pepper to taste

¼ – (50ml) Cup Chopped Parsley

 

In a large saucepan with olive oil, add tomato sauce, fish stock and fish to boil. Cook over medium high heat, constantly stirring for 3 to 5 minutes, or until fish is partially cooked.

Stir in rice and return to boil. Reduce heat to medium low. Cover and simmer for 20 minutes, o until rice is tender.

Season with salt and pepper. Stir in parsley.

 

Bon Apetit!

*For a different option you can also pour the seafood rice into a baking dish and bake in 350 F (180 C) oven for 15 to 20 minutes.

There are many ways of doing this dish. There are no rights or wrongs just as long as it’s delicious and tasty.

arroz-de-marisco

 

Bacalhau à Bras

8-11-2016 Bacalhau a Bras Pic

Ingredients

 400g Salted cod
500g Potatoes
1 Large Onion
1 Garlic head
6 Eggs
Pepper to taste
Parsley to taste
Oil to taste
Salt to taste
Black Olives to taste

 Directions

To prepare Bacalhau à Bras (Portuguese Traditional Dish) you need to have placed the Cod fish in a pan or dish in water overnight and keep changing the water regularly so it won’t be too salty. With your hands shred the Cod fish into tiny pieces as you remove all the bones and skin.

In the meantime, cut the potatoes into tiny matchsticks or use your grader to shred them finely and the Onion into thin rings.

Fry the potatoes in a pan and set them to one side, drying them on sheets of paper towels.

Moments after, in a deep pan with oil, stir in the onions and garlic until golden, then add the pieces of salt cod, and cook for a few minutes, until it soaks up the oil.

At this stage, add the potatoes and stir whilst adding the lightly beaten eggs with salt and pepper.

Stir for a few minutes, turning off the heat before the eggs solidify and become an omelette!

The Bacalhau à Bras has to be served hot, with parsley and black olives.

Bom Apetite!

 

Caramel Flan

Pudin Flan

 

 

Ingredients

Caramel

50–75ml water
200g sugar 
Custard

200g sugar 
12 eggs 
1 litre milk 
1 cinnamon stick 
1 strip lemon rind 
1 tsp vanilla extract
 

Instructions
To make the caramel, pour the water into a heavy-based saucepan and add the sugar, pouring it into the centre of the water so it doesn’t touch the sides of the pan. Cook over medium heat for 10 minutes without stirring. The caramel will slowly colour from blonde to a rich, dark brunette. Pour into dishes to set.

To make the custard, put the sugar in a bowl and whisk in the eggs one at a time until the mixture is slight bubbly.

Put the milk, cinnamon, lemon and vanilla in a saucepan and bring to boil, then remove from the heat and stir into the egg mixture, being careful not to over-stir.

Preheat the oven to 150°C. Strain the milk mixture into a jug, then pour into each dish, swirling as you do so the toffee doesn’t crack in one spot. Place the dishes in an ovenproof dish and fill the dish with water to halfway up the smaller dishes. Bake for 30 minutes, turning the dish around after 15 minutes so the flans cook evenly. Let them rest for 30 minutes before running a knife around the edges of the dishes and turning the flans onto serving plates.